Egg Linguine

Egg Linguine

Egg Linguine

250g, 1kg Fresh egg pasta

Durum wheat semolina flour, egg, water.

Bring large pot of salted water to the boil. Place pasta in to the pot, boil and simmer gently for 1min or until al dente. Stir occassionally. Drain pasta and toss with Pasta Factory sauce, olive oil or butter. Serve immediately.
Can be cooked from frozen. Cooking times are guidelines only.

wheat, (gluten),egg

2 weeks refrigerated (1 and 5°C ), 3 months frozen (below -12°C